Saucy Peanut Butter Chicken

Peanut butter chicken might sound a little unusual, but it’s surprisingly delicious and a dinner the whole family will love. The rich, creamy peanut sauce is full of flavor, and the recipe comes together easily with pantry-staple ingredients, making it perfect for a quick and satisfying weeknight meal.

This peanut butter chicken is in the running for my favorite new recipe this year. It’s inspired by one I’ve been making for years, but somehow this version is even better—richer, cozier, and more satisfying.

Tender chunks of chicken (I love using thighs for maximum flavor, though breasts work too) simmer in a deep, luscious peanut sauce that’s incredibly easy to make and packed with bold peanut flavor. It’s lightly sweetened with just a tablespoon of honey, so it’s refined sugar-free, and the leftovers are genuinely fantastic—one of those meals that somehow tastes even better the next day.

How to store peanut butter chicken thighs

Storing chicken in peanut sauce is easy – let it cool to room temperature, then transfer it to an airtight container. Pop it in the fridge for 3-4 days, then gently reheat it on the stove when it’s time to enjoy it. If the sauce has thickened, add a splash of water to thin it. You can also pop it in the freezer for up to three months, then thaw it in the fridge overnight before digging in.

Peanut butter chicken recipe video

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Saucy Peanut Butter Chicken

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

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Peanut Butter Chicken is a strange-sounding but awesomely delicious dinner recipe that the whole family will love. The flavorful peanut butter sauce for chicken is rich and creamy. It's an easy-to-make recipe that uses pantry-staple ingredients and is ideal for a quick, weeknight meal. You'll love it!

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Ingredients

• ▢ 8 boneless, skinless chicken thighs
• ▢ 2 tablespoons soy sauce
• ▢ 1 tablespoon cooking oil
• ▢ ½ medium onion (finely minced)
• ▢ 3 cloves garlic (finely minced)
• ▢ 1 tablespoon minced ginger
• ▢ Sea salt (to taste)
• ▢ Minced cilantro (to serve)

Peanut Butter Sauce

• ▢ ½ cup natural peanut butter
• ▢ 15 ounce can crushed tomato
• ▢ 1 cup chicken stock
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon EACH: ground cumin and coriander
• ▢ A pinch of pepper flakes

Instructions 

• Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the soy sauce and mix. Let the chicken marinate while you chop the onion and make the sauce.
  8 boneless, skinless chicken thighs, 2 tablespoons soy sauce
  
• In a medium-sized mixing bowl, whisk together all of the peanut butter sauce ingredients.
  ½ cup natural peanut butter, 15 ounce can crushed tomato, 1 cup chicken stock, 1 tablespoon honey, 1 teaspoon EACH: ground cumin and coriander, A pinch of pepper flakes
  
• Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken and soy sauce into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer. Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.
  1 tablespoon cooking oil
  
• Add the onion to the pan and let it cook for 3 minutes, or until it is transparent. Add the garlic and ginger and cook for 1 more minute.
  ½ medium onion, 3 cloves garlic , 1 tablespoon minced ginger
  
• Pour the peanut butter sauce into the pan and let it cook until it begins to thicken a little, about 3 minutes. Season to taste with salt and serve with a little minced cilantro.
  

Video

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 580kcal (29%), Carbohydrates: 25g (8%), Protein: 55g (110%), Fat: 30g (46%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 217mg (72%), Sodium: 746mg (32%), Potassium: 1183mg (34%), Fiber: 4g (17%), Sugar: 14g (16%), Vitamin A: 285IU (6%), Vitamin C: 12mg (15%), Calcium: 84mg (8%), Iron: 4mg (22%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.